Welcome to Friday Feast! The star today is not the pasta. Nope! The jewel in this dish is the lovely sweet Japanese shishito pepper. Though don't be fooled, since one in eight peppers contains some spicy heat. I was introduced to these gems last year by my sister-in-law. She did a quick stir-fry with canola oil and then seasoned them with a little salt and pepper. They were delicious as an appetizer, and my husband and I fell in love.
This meal is another simple one, especially on a hot summer day when you're not craving much to eat. The only addition I made that did not make it into the picture was garlic.
If you're unsure on using them in pasta, then do try the method I mentioned above as an appetizer. They are quite tasty!
Shishito Peppers and Pasta
1 small bag (or ½ lb) of shishito peppers
12 oz Rigatoni pasta
2 tablespoons of olive oil
1 glove garlic, minced
2 shallots, sliced
Salt and pepper
Parmesan Cheese, grated
Clean and snip the stems from the shishito peppers. Set aside.
Prepare pasta according to the directions on the bag.
While pasta is cooking, heat olive in a frying pan over medium heat and add minced garlic. Cook for 1 minute and then add shallots and shishito peppers to the pan. Season with salt and pepper (your choice). Continue cooking until peppers start to blacken.
Drain cooked pasta and toss into the pan with peppers, garlic, and shallots.
Serve with additional olive oil and Parmesan cheese.